Jalapeno cookie
0
- Prep Time15 min
- Total Time25 min
- Makes54 Cookies
Roberto Caruso
Ingredients
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 large seeded jalapeno
1 tbsp cumin
3 tbsp cumin seeds
2 tsp lemon zest
1 tbsp lemon juice
Instructions
In a medium bowl, using a fork, stir flour with baking powder, salt and peel. In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla and juice. Finely chop 1 large seeded jalapeno. Stir into flour mixture along with 1 tbsp (15 mL) ground cumin.
In a large bowl, using an electric mixer, beat butter with sugar. Beat in egg, vanilla. Using a wooden spoon, gradually beat in flour mixture just until it can be formed into a ball. Shape into 3 6-in. (15-cm) triangular logs or 3 8-in. (20-cm) round logs. Place 3 tbsp (45 mL) cumin seeds in a pie plate. Press sides of each log into seeds. Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week.
To bake, preheat oven to 350F (180C). Spray or oil a large baking sheet. Slice logs into rounds 1/3 in. (0.7 cm) thick. Place about 2 in. (5 cm) apart on baking sheet. Bake in centre of preheated oven until cookie edges are golden, 8 to 10 min. Remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.